Name: Pumpkin Bars with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 15-oz can pumpkin puree; 3 large eggs; 1 cup neutral oil; 1 cup granulated sugar; ½ cup light brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ½ tsp kosher salt; 1 tsp baking soda; 1 tsp baking powder; 2 tsp ground cinnamon; 8 oz cream cheese room temperature; 4 tbsp unsalted butter room temperature; ½ tsp vanilla extract; 2 cups sifted powdered sugar

There’s something irresistibly cozy about these Pumpkin Bars with Cream Cheese Frosting Recipe. The warm spice blend combined with that luscious cream cheese frosting makes every bite feel like a hug on a chilly day. Perfect for when you want to impress without fussing.

The image shows six square pieces of pumpkin cake with a thick layer of creamy white frosting on top. Each cake piece has two layers: the bottom layer is a moist, orange-brown pumpkin cake with a slightly crumbly texture, and the top layer is a smooth, pale cream-colored frosting evenly spread with soft swirls. The cake pieces are arranged on a round white plate placed on a white marbled surface. The overall look is neat and inviting with a soft contrast between the warm cake and the cool frosting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe
Top Tip
How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Bars with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

This pumpkin bars recipe is one of my absolute favorites because of how simple it is yet so full of flavor. You don't need any fancy ingredients, and it comes together quickly, making it a total crowd-pleaser at fall get-togethers or anytime you want a moist, tender treat.

Rich, Moist Texture: These bars stay soft and tender, unlike some pumpkin desserts that can get dry.
Easy to Make: No complicated steps here — just mixing and baking, perfect for busy days.
Classic Flavor Combo: The cinnamon and cream cheese frosting make a beloved, nostalgic pair everyone will enjoy.
Customizable: You can tweak spices or frosting sweetness easily to suit your taste.

The image shows four rectangular pieces of an orange-colored cake on a white plate placed on a white marbled texture. Each piece has two layers: a thick, moist, and textured orange cake base on the bottom and a smooth, creamy white frosting layer on top. One piece is tilted up, showing the side view of the two layers clearly, while the other three pieces lay flat on the plate, displaying the smooth frosting tops. The frosting has a soft, slightly swirled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role in making these bars just right. From the creamy pumpkin puree to the warming cinnamon, you’ll want to use fresh, quality products for the best results. Here’s the scoop on what to look for:

Flat lay of a small white ceramic bowl filled with smooth orange pumpkin puree, three whole clean brown eggs, a small white ceramic bowl of light golden neutral oil, two small white ceramic bowls holding white granulated sugar and light brown sugar, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of pale all-purpose flour, a small white ceramic bowl containing fine kosher salt, a small white ceramic bowl with baking soda powder, a small white ceramic bowl of baking powder, a small white ceramic bowl with warm brown ground cinnamon, a small white ceramic bowl of creamy white cream cheese, a small white ceramic bowl of pale yellow unsalted butter, and a small white ceramic bowl piled with sifted white powdered sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pumpkin Puree: Opt for pure canned pumpkin, not pumpkin pie filling — it’s less sweet and has no added spices, giving you full control.
Eggs: They help bind everything and add richness.
Neutral Oil: I use canola or vegetable oil here; it keeps the bars moist without extra flavors.
Granulated Sugar & Light Brown Sugar: The mix of sugars adds both sweetness and a hint of molasses depth from the brown sugar.
Vanilla Extract: Simple but essential for enhancing flavor.
All-Purpose Flour: The base of the bars; don’t swap it for anything too heavy or it will change the texture.
Kosher Salt: A small touch balances the sweetness and spices.
Baking Soda & Baking Powder: These leaveners give nice lift so bars are fluffy, not dense.
Ground Cinnamon: The warm spice that makes pumpkin shine.
Cream Cheese: For the frosting, room temperature is key to easy mixing and creamy texture.
Unsalted Butter: Also for the frosting; it adds richness and smoothness.
Powdered Sugar: Gives that classic smooth, sweet finish to the frosting — sift well to avoid lumps.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the season or mood — it's so easy to personalize! Sometimes I add a pinch of nutmeg and ginger alongside cinnamon for a spicier twist, or swap half the sugar for maple syrup to deepen the autumn vibe.

Spice Variation: Last Thanksgiving, I swapped in 1 teaspoon of pumpkin pie spice instead of just cinnamon, which gave an amazing cozy depth — definitely a winner with friends!
Dietary Swaps: For a dairy-free version, I’ve used vegan cream cheese and coconut oil-based butter replacements in the frosting, and it still came out beautifully.

Step-by-Step: How I Make Pumpkin Bars with Cream Cheese Frosting Recipe

Step 1: Get Everything Ready (Prep & Preheat)

Start by preheating your oven to 350°F, and greasing a 10x14 inch pan — I use a jelly roll pan for this. It helps the bars bake evenly with the perfect thickness. Use a good baking spray or line it with parchment for easy clean-up. Having your ingredients measured and ready to go speeds up the process.

Step 2: Mix the Wet Ingredients

Crack the eggs into a large bowl and whisk them lightly. Then add the pumpkin puree, neutral oil, granulated and brown sugar, plus vanilla extract. Whisk these until fully combined. You’ll notice the batter starts getting a lovely orange color, and this step ensures those flavors meld well before the dry going in.

Step 3: Combine Dry Ingredients and Fold Gently

In a separate bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. Now add these dry ingredients to your wet mixture. This is where I remind you—don’t overmix! Stir just until everything is incorporated to keep the bars nice and tender. Overworking the batter can make it tough, and no one wants that.

Step 4: Bake to Perfection

Pour the batter into your prepared pan and pop it into the oven for 20 to 30 minutes. Around the 20-minute mark, I start testing with a toothpick near the center. It should come out mostly clean but can have a few moist crumbs—sticky batter means it needs more time. Let the bars cool completely before frosting; otherwise, the frosting will melt away.

Step 5: Whip Up the Cream Cheese Frosting

Using room temperature cream cheese and butter is crucial here for the smoothest frosting. Beat them together until fluffy and light, then add the vanilla extract. Gradually mix in sifted powdered sugar, tasting and adjusting sweetness as you go. Spread generously over the cooled bars with a small offset spatula or butter knife.

Top Tip

Over the years, I found a few little tricks that consistently take this Pumpkin Bars with Cream Cheese Frosting Recipe from good to unforgettable. These tips have saved me from common pitfalls that could ruin your texture or frosting.

Don’t Overmix the Batter: Gently fold dry ingredients just until no flour streaks remain to keep the bars tender and fluffy.
Test Doneness Near the Center: The edges bake first, so always test the center with a skewer or toothpick to get perfect moistness without underbaking.
Use Room Temperature Ingredients for Frosting: This makes cream cheese and butter blend easier, resulting in a silky, lump-free frosting.
Sift Your Powdered Sugar: Any lumps can make frosting grainy; pushing through a fine sieve ensures smoothness and easier spreading.

How to Serve Pumpkin Bars with Cream Cheese Frosting Recipe

Garnishes

I like to sprinkle a tiny dusting of cinnamon or nutmeg on top of the frosting right before serving to echo the flavors inside. If it’s a special occasion, a few chopped pecans or toasted pumpkin seeds add a great crunch and beautiful presentation.

Side Dishes

These pumpkin bars pair perfectly with a hot cup of spiced chai, coffee, or even creamy hot chocolate. For a fall gathering, I love serving them alongside roasted apples or a simple whipped cream for guests who want a lighter option.

Creative Ways to Present

Once, for a family brunch, I cut the bars into mini bite-sized squares and arranged them on a tiered stand with tiny dollops of frosting topped with crushed pralines. It made an elegant yet cozy dessert display that everyone couldn’t stop talking about!

Make Ahead and Storage

Storing Leftovers

I cover leftover pumpkin bars tightly with plastic wrap or store them in an airtight container in the fridge. This keeps the frosting fresh and bars moist for up to 4 days — if they last that long, that is!

Freezing

For longer storage, I freeze the bars unfrosted, tightly wrapped in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, then frost fresh or ahead of serving. This helps the texture stay just right without sogginess.

Reheating

I usually enjoy these bars cold or at room temperature because the frosting is best that way. But if you like them warm, just take a slice and microwave for 10-15 seconds before serving — frosting might soften, so a gentle warm-up is key.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?

You can, but it requires extra prep. You’d first need to roast and puree the fresh pumpkin to achieve the right consistency and moisture content similar to canned pumpkin puree. Canned pumpkin is convenient and consistent, which is why it's preferred in this recipe.

Why did my bars turn out dense instead of fluffy?

Dense bars can result from overmixing the batter after adding the flour or using too much flour. To keep bars tender, mix dry ingredients into wet just until combined and measure flour correctly (spoon and level). Also, check your baking powder/baking soda expiration date for proper rising.

Can I make the frosting ahead of time?

Absolutely! You can make the cream cheese frosting a day ahead and keep it covered in the fridge. When ready to use, let it come to room temperature and give it a quick whisk to bring back the smooth, spreadable texture.

How do I store leftover frosted pumpkin bars?

Store frosted pumpkin bars in an airtight container in the refrigerator to keep the cream cheese frosting fresh and prevent spoilage. Bring them to room temperature before serving for the best flavor and texture.

Final Thoughts

Honestly, this Pumpkin Bars with Cream Cheese Frosting Recipe has become my go-to whenever I want a homemade treat that feels special but doesn't require hours in the kitchen. The balance of moist pumpkin, gentle spice, and that dreamy frosting hits every note just right. I hope you enjoy baking and sharing it with your favorite people as much as I do — it’s one of those recipes that really feels like a warm, kitchen hug!